Outstanding! Excellent as is, but the last time I was at my daughter's place, with no ricotta in the fridge. She did, however, have cottage cheese. I puréed it until smooth, stirred in about 1/4 cup Fontina which I grated finely. Everyone liked it even better, much to my surprise. It had a nice, subtle tang, and I believe I will make that change going forward. Don't get me wrong - the ricotta is delicious, as well. The pie tastes akin to lasagne. I've also stirred some uncooked, chopped spinach to the ricotta, and have also layered some grated zucchini, mixed with sauteed onion, over the pasta, before the ricotta. Both contribute a festive bit of green. So many ways to make this tasty, quick dinner.